Barrington Software Incorporated

 


Wild Mushroom and Spinach

Lasagne

Cookbook MarthaStewart

Category Name One Dish Meal

Servings 12 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

5 Pound(s) fresh spinach,

stems removed

1 Cup(s) (2 sticks) unsalted

butter

3 Clove(s) garlic, finely sliced

1 Pound(s) ricotta cheese

1 Fluid Oz(s) coarse salt

1 3/4 Teaspoon(s) freshly ground

black pepper

3 Pound(s) wild mushrooms

(chanterelles,

oyster, and

shiitake), trimmed,

cut into 1-inch

pieces

3/4 Cup(s) Madeira wine

1/2 Cup(s) chopped fresh

flat-leaf parsley

1 1/8 Quart(s) milk

1/2 Cup(s) all-purpose flour

1/2 Teaspoon(s) ground nutmeg

1 Cup(s) grated pecorino

Romano cheese

1 one-pound package fresh

spinach lasagna

sheets

Method

6/11/2003 4:48:40 PM Page 1 of 3 Wild Mushroom and Spinach Lasagne
First Previous Next Last

 

 

 

 

Press Releases  Newsletters  Customer Comments   Links